Rosemary Butter Mushroom and Cheese Ravioli.

To make the breadcrumbs, preheat oven to 425° F. On a baking sheet, toss the bread, olive oil, manchego, and a pinch of salt. Lay the prosciutto around the bread. Bake 10 minutes, until the prosciutto is crisp. Crumble the bread/prosciutto into fine crumbs using your fingers or pulse in a food processor. Toss with red pepper flakes. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the butter, garlic, rosemary, a pinch of crushed red pepper flakes, salt, and pepper. Cook 4-5 minutes, until fragrant. Pour in the wine and broth and bring to a boil. Season with salt and pepper. Cook 5 minutes or until the sauce has reduced slightly. Drop the ravioli into the sauce, gently toss to combine. Divide the ravioli and sauce between plates. Top with breadcrumbs. Enjoy!